Greek · Dessert
Mastic Spice Ice Cream
A Greek-inspired no-churn ice cream built on thick Greek yogurt and lightly whipped cream, scented with cardamom, vanilla and a whisper of lemon zest in place of true mastic resin, and finished with chopped pistachio for crunch.
$1
15 minsPrep
2 minsCook
377 minsTotal
EasyLevel
Nutrition per serving
293Calories
11.2gProtein
17.6gFat
22.4gCarbs
19.8gSugar
0.6gFiber
70mgSodium
43mgChol
10.1gSat Fat
282mgPotassium
188mgCalcium
0.3mgIron
0.5mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Lemon Chamomile Tea
local
Greek Ouzo
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the cornstarch into the skim milk in a small saucepan and warm gently over low heat for 2 minutes, stirring constantly until it just thickens into a light slurry, then remove from heat and cool to room temperature.
2
In a chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2 minutes.
3
In a separate bowl, whisk together the Greek yogurt, condensed milk, sugar, ground cardamom, vanilla extract, lemon zest and the cooled cornstarch slurry until completely smooth.
4
Gently fold the whipped cream through the yogurt mixture in three additions, keeping as much air in as possible, until no streaks remain.
5
Transfer to a small freezer-safe tub, smooth the top, cover and freeze for at least 6 hours or until firm.
6
Scoop into two bowls, scatter the chopped pistachio over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g greek yogurt
- 1.4 oz40g condensed milk
- 1.4 oz40g whipped to soft peaks heavy cream
- 0.7 oz20g skim milk
- 0.1 oz3g dissolved as mastic binder cornstarch
- 0.3 oz8g sugar white
- 0 oz1g ground cardamom
- 0.1 oz2g vanilla extract
- 0.1 oz2g zested lemon
- 0.3 oz8g chopped, for topping pistachio
